Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. I always use Barilla protein plus because it has a firmer bite that holds up better in salads without getting mushy. Drain the pasta in a colander and set aside to cool slightly while you prepare the vegetables.

While the pasta cooks, heat the avocado oil in a large skillet over medium-high heat. Add the corn (pat it dry first to prevent sogginess) and edamame, then sprinkle with kosher salt and red pepper flakes. Sauté for 4-5 minutes, stirring often, until the corn develops light browning and the edamame begins to char slightly—this builds flavor through caramelization. Add the sliced scallions and cook for 2-3 minutes more until they soften and their fragrance releases into the pan.

Transfer the roasted vegetable mixture to a large bowl and let it cool to room temperature for about 5 minutes—this prevents the vinaigrette from breaking down and keeps the salad from becoming mushy. Add the cooled pasta from Step 1 to the vegetables, then gently fold in the hand-torn basil leaves (tearing by hand prevents bruising and keeps the basil leaves a vibrant green). Pour in the vinaigrette and lemon zest, then toss everything together until well combined. I prefer Newman's Own balsamic vinaigrette for this salad because its richness complements both the earthiness of edamame and the sweetness of corn.